Heat oven to 210C/410F.

Fill a pot large enough to contain the cauliflower with water. Season with 2 tbsp of atlantic salt, and bring to boil.

When the water is boiling, add the cauliflower and cook covered with a lid for 10 minutes. If the water doesn't cover the whole cauliflower, turn it over after 5 minutes of cooking.

After about 8 minutes of cooking, use a fork to check the cauliflower. It needs to get soft but remain a little firm.

If needed, cook for another minute or two.

When the cauliflower has softened, drain it from the water. Let the steam evaporate from the cauliflower for 3 2 - minutes. Taste a piece of the cauliflower to see if it is salty enough. If it needs more salt, we will add it in the next step. Transfer the cauliflower to a baking tray lined with baking paper.

Brush the cauliflower with olive oil. If the cauliflower Wasn't salty enough, season it with the Atlantic salt.

Bake for 20 - 30 minutes until golden brown. Brush the cauliflower with the olive oil that acomulated at the bottom of the baking tray a few times.